Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424 |
Resumo: | Abstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters. |
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Food Science and Technology (Campinas) |
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Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milksensorial propertiesrheological propertiesprebioticmicrobial viabilityAbstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2023-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424Food Science and Technology v.43 2023reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.102122info:eu-repo/semantics/openAccessRIBEIRO,José Evangelista SantosSANT’ANA,Amanda Marília da SilvaSILVA,Flávio Luiz Honorato daBELTRÃO FILHO,Edvaldo Mesquitaeng2022-11-17T00:00:00Zoai:scielo:S0101-20612023000100424Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-11-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
title |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
spellingShingle |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk RIBEIRO,José Evangelista Santos sensorial properties rheological properties prebiotic microbial viability |
title_short |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
title_full |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
title_fullStr |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
title_full_unstemmed |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
title_sort |
Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk |
author |
RIBEIRO,José Evangelista Santos |
author_facet |
RIBEIRO,José Evangelista Santos SANT’ANA,Amanda Marília da Silva SILVA,Flávio Luiz Honorato da BELTRÃO FILHO,Edvaldo Mesquita |
author_role |
author |
author2 |
SANT’ANA,Amanda Marília da Silva SILVA,Flávio Luiz Honorato da BELTRÃO FILHO,Edvaldo Mesquita |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
RIBEIRO,José Evangelista Santos SANT’ANA,Amanda Marília da Silva SILVA,Flávio Luiz Honorato da BELTRÃO FILHO,Edvaldo Mesquita |
dc.subject.por.fl_str_mv |
sensorial properties rheological properties prebiotic microbial viability |
topic |
sensorial properties rheological properties prebiotic microbial viability |
description |
Abstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.102122 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.43 2023 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126336141361152 |